Stuffed peppers with rice

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Filled paprika with rice is a rather heavy, substantial dish but irresistibly delicious. In order to be successful in Hungarian, no major deviations from the well-known recipes are necessary, because filled peppers are typically Hungarian in and of themselves. Contrary to what might be expected, Hungarian-style stuffed peppers are not fiery hot, although there is plenty of paprika powder here.

Stuffed peppers and rice.
Stuffed peppers and rice. © Lars Kunze / Pixelio

What you need:

  • 1kg mixed minced meat
  • 6 large vegetable peppers
  • 2 large onions
  • Beef broth 500 ml
  • pepper
  • Rose peppers 1 tablespoon at least
  • A small onion for the filling
  • An egg
  • Tomato paste
  • rice

Love hungary meat, that's why the peppers are filled with minced meat here. It takes at least an hour to prepare.

This is how the minced meat filling for peppers succeeds

  1. Put the minced meat with an egg in a bowl, cut a small onion into fine cubes and knead everything together well.
  2. To season the meat mass, in addition to a little pepper and a small pinch of salt, you need at least a tablespoon of rose paprika.
  3. This gives the meat a nice color and the amount prevents the spice from being lost through the accumulation of fluids. The peppers will not be fiery hot, but only spicy.
  4. Due to the amount of spices, the meat mass feels quite dry, in combination with the resulting juice the peppers and onions are balanced again, which is why we consciously focus on a soaked one bun waived.
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  5. Mix the spices carefully with the meat mixture and set the bowl aside.

Now bake the stuffed peppers

  1. With a sharp knife, cut a hole in the top of the peppers around the stem. Use your fingers or a spoon to remove the seeds and white skin from the pepper. Now rinse the peppers under running water inside and out.
  2. After draining the peppers, preheat the oven to 200 ° C.
  3. In the meantime, pour in the meat mixture, press everything down well, but some meat may look out.
  4. Once filled, place the peppers in a baking dish with the opening facing up.
  5. Cut two large onions into large pieces and sprinkle the onion pieces around the peppers, pour a little oil over the whole thing and put it in the oven.
  6. roast meat Cook the stuffed peppers and onions for 10 minutes at 200 ° C.
  7. Pour 500ml beef broth into the baking dish and turn the oven down to 180 ° C. The filled peppers now have to cook for another 50 minutes.

How to prepare the rice and sauce

  1. Start with the rice Prepare twenty minutes before the stuffed peppers are ready. If you use loose rice, put two cups of water and a pinch of salt in a large saucepan for each cup of rice, leaving the rice without it Bring the lid to the boil and after ten minutes turn off the hotplate. Now leave the rice with the lid on for another ten minutes sources.
  2. When the filled peppers are ready, take them out of the baking dish and hold the peppers Hold it with two forks and flip them over to remove the accumulated liquid from the peppers runs out.
  3. Put the finished peppers on a plate and keep them warm in the residual heat of the oven.
  4. Now put butter or lard in a pan and, while the fat melts, sprinkle a tablespoon of flour over it.
  5. Now pour the brew from the baking dish into the roux. Stir the sauce with a whisk until smooth and bring it to the boil, season with a tablespoon of tomato paste, if necessary add one or two tablespoons of sauce thickener.

Bon Appetit.

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